Upon entering Council Oak, we were greeted with a cold glass of CADE Sauvignon Blanc. I am typically not a Sauvignon Blanc drinker but can say this was a delicious glass of wine. Three passed hors d'oeuvres made it over and we enjoyed Grilled Apricot, Formage Fort and Fried Zucchini Blossom.

The First Course was something I have never tried before - Wild Boar Sugo. Guys, this was my favorite dish of the night. The Wild Boar Sugo had fresh handmade Pappardelle Pasta (I need Council Oaks pasta recipe stat), pine nuts, asiago cheese and shaved fennel. It was a delicious course and I would order it off the menu in a heart beat. The first course was paired with PlumpJack Syrah

The Second Course featured Mushroom Encrusted Hogfish, a very mild white fish in the Snapper family. With a shitake mushroom bisque roasted turnips and grilled yellow endive, this was a truly spectacular dish.

The Hogfish was paired with a delicious glass of PlumpJack Merlot which honestly blew my socks off. I typically pair fish with white wine, however this full bodied Merlot was a perfect pairing.

The Third Course was a Braised Veal Shank over a white bean hummus, charred ramps, gremolata and a watercress salad. This was a very tender piece of meat and full of flavor. The hummus was such a unique twist and I loved every bit of it!

The Braised Veal Shank was accompanied by a glass of CADE Howell Mountain Cabernet Sauvignon, my favorite wine of the night. Luckily for me, this was the selected wine to go home with us at the end of the night.

The Fourth Course, an 8 Way Tasting in Chocolate literally blew my socks off. I must start this with I do not have a sweet tooth. I do not eat dessert - I will taste it but it isn't something I seek out at dinner. Recently, Seminole Hard Rock got a new pastry chef and he arrived by dropping the mic. Guys......this dessert - I ate every single bite. I couldn't stop. It had milk chocolate ginger cremeux with Manjari chocolate mousse, lime curd, fudge sauce and a micro sponge.